Classic Lamington
Classic Lamington
Transport yourself to the heart of Australia with this quintessential Lamington recipe. A beloved treat, the Lamington is more than just a cake; it's a nostalgic symbol of childhood, picnics, and Aussie gatherings. Legend has it, this delectable confection was named after Lord Lamington, the governor of Queensland in the late 19th century, though its exact origins remain a delightful mystery. Our classic recipe focuses on creating that perfect, airy sponge cake, known as 'biscuit' in some regions, which is then doused in a luscious, rich chocolate icing and generously rolled in desiccated coconut. This guide ensures you achieve that signature even coating, making your homemade lamingtons the star of any morning tea or party. Perfect for those seeking authentic Australian baking, this lamington recipe is surprisingly straightforward and incredibly rewarding. Get ready to bake this iconic Australian cake!
- Preparation time
- 30 min
- Cooking time
- 30 min
- Total time
- 1 hr
- Servings
- 12
Instructions
Prepare the Sponge Cake
- 1Preheat your oven to 180°C (350°F). Grease and flour a 9x13 inch baking pan.
- 2In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
- 3In a separate bowl, whisk together the eggs and warmed milk.
- 4Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 5Gently fold in the melted and slightly cooled butter.
- 6Pour the batter into the prepared baking pan and spread evenly.
- 7Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- 8Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Make the Chocolate Icing
- 1In a medium saucepan, whisk together the sifted cocoa powder and sifted powdered sugar.
- 2Add the softened butter, milk, and vanilla extract to the saucepan.
- 3Heat the mixture over medium-low heat, stirring constantly, until it begins to bubble and thicken into a smooth, glossy icing. This should take about 5-7 minutes. Do not boil vigorously.
- 4Remove from heat and let it cool slightly until it's thick but still pourable.
Assemble the Lamingtons
- 1Once the cake is completely cool, cut it into 12 equal squares (approximately 3x3 inches each).
- 2Place a wire rack over a baking sheet to catch excess chocolate.
- 3Dip each cake square into the chocolate icing, ensuring it is fully coated. You may need to use a fork or a skewer to help turn and coat the sides.
- 4Lift the iced cake square and let excess icing drip back into the bowl for a few seconds.
- 5Immediately place the iced square onto a plate or tray covered with the desiccated coconut. Roll the cake gently in the coconut to coat all sides evenly.
- 6Place the coated lamingtons back onto the wire rack to set. Allow the icing to firm up for at least 30 minutes before serving.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 4 g
- Fat
- 19 g
- Carbs
- 42 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 4 g |
| Fat | 19 g |
| Carbs | 42 g |
Tips
- Ensure your sponge cake is completely cool before cutting and icing; a warm cake will crumble.
- For a smoother icing, sift both the cocoa and powdered sugar to remove any lumps.
- Lamingtons are best enjoyed at room temperature, making them perfect for picnics and parties.
